Here at Worldchefs’ Paris headquarters, we’ve just celebrated the autumn equinox. In the northern hemisphere, it’s the start of fall. South of the equator, it marks the welcoming of spring. But no matter where you are, the change in seasons means new opportunities in the kitchen.
This is the time of year when we celebrate the shifts in seasons and get those exciting dishes that can only exist for a few weeks a year. It’s when we get the “last-ofs”, the “I’ve been waiting fors” and the “I look forward to all years”.
It’s also an especially important time to improve the adaptability of your kitchen, reduce waste and food loss, and build stronger relationships with local food producers. By celebrating what’s in season, we can end up with less in the bin, help farmers move what’s in abundance, and grow demand for speciality produce.
Here are a few things to think about to seize the opportunity, waste less, and celebrate seasonality in your kitchen, whether you’re moving into fall or spring.
Northern Hemisphere
FOOD PRESERVATION
Build your skills with food preservation and hone new techniques to extend the life of seasonal ingredients into the colder months. Flavors and textures can be transformed by pickling, canning, fermenting and drying. Beyond just giving you more to play with in the winter season, the craft of food preservation is another way to highlight the versatility of locally available ingredients.
ASK YOUR PRODUCER
Ask your producer: what do you have in abundance? Think wider than your kitchen to help ensure that local farmers don’t have food loss. Making the most of their surplus means less waste and usually lower cost, too. Plus, it’ll help you build stronger relationships with your suppliers. Over time, this can help you to gain an edge with early notice of seasonal availability and know that you’re part of the local food community.
CREATE A SEASONAL SPECIALITY
Create a seasonal special that keeps customers coming back each year. When your menu shifts with the seasons, you can offer consistency and comfort with some added anticipation. Think fungi, short-season fruits like quince and sea buckthorn, fresh nuts like chestnuts or green walnuts, and specialty greens like puntarelle. Need inspiration? Go to your local farmers’ market!
Southern Hemisphere
FORECAST FLAVORS
Familiarize yourself with the harvest schedule in your area. Start thinking about how your menu can feature seasonal ingredients throughout the upcoming months. Growing your awareness of what’s in season helps you to plan menus that are more cost-effective and allows you to work with your suppliers to secure quality ingredients, season after season. It also gives you more time to get creative with recipe ideas and ways to use every part of what you buy.
By appreciating seasonality and planning ahead, your menu can reconnect you, your staff, and your customers with where ingredients come from and how valuable they are.
THINK DIFFERENTLY ABOUT OFFCUTS
Think differently about offcuts. Everything that comes into your kitchen has value. From pestos to stocks to colored powders, think about how you can creatively utilize the whole ingredient.
Don’t forget your beverage program. Not only can coordinated efforts between back of house and the bar help to set your restaurant apart, but they can also extend the possibilities for ingredients. For springtime’s bounty of berries and stone fruits, often easy bruised, work with your beverage manager to create cocktail pairings. Try seasonal specials in collaboration with the kitchen, like infused simple syrups, shrubs, bramble purees, etc.
LEAN INTO SHORT SEASON SPOTLIGHTS
Lean into short-season spotlights. Ask your supplier ahead of time about specialty produce like asparagus, artichokes, and stone fruits. Or even early varieties of favorites you can get all year, like spring-only mangoes. You’ll secure unique flavors while also supporting local farmers to move precious volume quickly.
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Cover photo: Martin Rodriguez sells his vegetables at the Corona Farmers Market in Queens, New York, one of the most dynamic and diverse farmers markets in the city. USDA Photo by Preston Keres
If we aren’t careful, artificial intelligence could take a big byte out of our craft.
Will the future of menu development look like this?
AI has many uses and applications, from optimizing operations to streamlining service. But when it comes to creativity, where do we stand?
Some chefs have embraced it, some think their colleagues should be using it more, and many others have major reservations, from ethics to environmental concerns.
AI tools are making their way into the industry in a host of different ways. It’s not a matter of if or when. The question now is how you use it. How does it serve as a tool to tell your authentic story?
Creative or derivative?
AI systems are built from what already exists, from human creativity and experience. They don’t have imagination and are not always accurate. But AI language models do have a tremendous amount of data to pull from.
Where do these data sets come from? Companies like OpenAI, Apple, Anthropic, Mistral, Google, and Meta “train” their generative-AI chatbots from internet resources, movies, TV, books, academic papers, and articles, saying “fair use of copyrighted materials is vital to this.” However, a recent article by The Atlantic revealed how AI tools have pirated millions of books and research papers on LibGen, a shadow library of pirated media, to train the large language models that feed generative bots. Run a keyword search for any chef who has published a cookbook, and you’re likely to get a hit.
Studies have found that, on average, 45% of text generated by ChatGPT is plagiarism. Beyond intellectual property issues, things just start to sound the same, with a homogenization of the way chatbots write for a user. More and more people are familiar with “ChatGPT voice,” which, in a way, is comforting to know that we can still recognize AI-generated text. But that’s also because more and more people are relying on these platforms to do creative work for them.
People can create compelling art with AI, and chefs are certainly using it in new and interesting ways. But there is danger in it being so widespread. At what point are we forfeiting human imagination?
Exploration or exploitation?
Imagine going to a restaurant and having the chef explain: “The story behind my menu? I asked ChatGPT to come up with something.” Soon, you won’t have to imagine.
In June, Pete Wells published The Year’s Hot Tool for Chefs? ChatGPT in The New York Times, and it caused quite a stir. In the article, James Beard award-winning Chef Grant Achatz announced that an upcoming menu at his Michelin-starred restaurant, Next, would be entirely generated by OpenAI’s famous language model, ChatGPT.
“Next is about exploration. It is by design and necessity vibrant, ever-changing, and unpredictable.
Next explores the world of cuisine by changing our entire menu and dining experience a few times a year, each time focusing on a new culinary region, theme, or moment in time.”
Achatz has been described as The Alchemist of Modern American Cuisine, a mad scientist chef. A visionary in molecular gastronomy who hasn’t been afraid to challenge convention, his kitchen at Alinea is a culinary laboratory, filled with custom-created gadgets and scientific equipment to make a different kind of cooking and dining experience. Using ChatGPT is another shiny new tool in his kitchen. In this way, it lines up with his story. It’s part of his gimmick. And he’s using AI just like most articles on the internet will tell you: give it a persona.
“Artificial intelligence will be responsible for the menu at Next,” said Achatz. For a four-month run, Next is set to serve a nine-course menu, with each dish designed by a different virtual chef persona that Achatz typed into the chatbot.
One persona he shared with the NYT was Jill: a 33-year-old woman from Wisconsin who cooked under Ferran Adrià, Jiro Ono, and Auguste Escoffier, with Achatz’s own invented family background to complement her work history, which he didn’t share.
Jill won’t be up for the awards that Achatz won in his early career, because she isn’t real—no Best New Chef, Rising Star of the Year, or Who’s Who inductee. At least let’s hope not. Rather than ask a chatbot to make a data-decided version of an imaginary person with an imaginary resume, why not actually afford someone an opportunity? Say, a young person from Michigan who rose the ranks at The French Laundry, someone who spends their time recipe-testing from dusty cookbooks and innovating with inspiration from culinary legends?
While this menu might capture a moment in time, what will it do for the time that comes after? At what point does it tip from exploration to exploitation, not a venture into the unpredictable but instead into the very predictable—with predictive language models “borrowing” from the intellectual property of real people?
Achatz hasn’t abandoned human culinary talent, to be fair. His three-Michelin starred flagship, Alinea, is an approved host for CIA’s culinary interns, and no doubt his kitchens are staffed with up-and-coming talent. With a room full of human creativity, does he really believe in ChatGPT Premium’s capacity to deliver an incredible menu, one worthy of his restaurant’s minimum $235 price tag? Or is he just trying to stir the pot?
It worked on the latter front. Commenters on social media, from other high-profile chefs to diners, have chimed in.
This controversy is part of a bigger ethical question about art, AI, and the role of these tools in creative industries. From visual artists to coders to musicians, artists are raising the alarm: “everybody who creates for a living should be in code red.” With the widespread embrace of AI threatening the livelihoods of the creative workforce, to see someone with so much influence outsource creativity to a chatbot feels more cutting than cutting-edge.
A non-judgemental guide?
Putting creativity aside and looking more at learning, AI does offer a well of information for chefs to explore. In Wells’ article, he considers the ability to ask questions without embarrassment to be an underrated benefit. “It explains everything without judging,” said Chef Baldwin on his recent deep dive into the science of sausage-making.
But why be embarrassed to ask how the sausage gets made? In a world where craftspeople who know—by feel and knowledge that isn’t published and pirated by AI platforms—why bother with embarrassment?
In an industry that can be notoriously isolating and ego-driven, why look at AI as another way to isolate chefs? Whether beginners or industry veterans, more needs to be done to destigmatize asking for help. We should be encouraging curiosity, questions, and knowledge-sharing, not deferring to AI bots to avoid looking like a novice.
And is AI non-judgmental? Or does it just feel anonymous? You could sense panic through the screen when a recent TikTok trend showed how you can search for people’s ChatGPT history. You might dodge potential judgment from peers by asking a question to ChatGPT, but what data might you be putting on offer, instead?
A need for greater transparency
Regardless of where you stand on AI or how chefs in Wells’ article are incorporating it into their creative process, it is at least refreshing to hear people admit they use it. Most people, chefs included, are sheepish when it comes to acknowledging their relationship to these tools.
Chef Matan Zaken, from Michelin-starred Nhome in Paris, said, “You’d be amazed to know how many people are using it. There are a lot of egos in the business. They’re not going to make a big thing about it.” In his view, his peers are reluctant to admit how much they use ChatGPT to help them with menu ideas and recipe development.
Indeed, harnessing AI is an evolving fascination for the industry. From apps for procurement to image generators churning out whatever you type in, these technologies continue creeping into nearly every digital tool we’ve got, at an accelerating pace. Sometimes we can’t even tell what’s real and what’s not. So we see the challenge when it comes to drawing a line in the sand for chefs.
If AI is going to be a real tool in service of creativity, it needs transparency and a genuine effort against complacency. Just as with references on written work or artistic inspiration, chefs need to negotiate for themselves how they want to use AI in their creative process, and then be ready to own up to it.
Culinary competitions: Is AI against the rules?
While there has been much conversation around the use of ChatGPT and other tools in restaurants and recipes, it’s noticeably quiet when it comes to culinary competitions.
Is it a blind spot? Too ubiquitous? Too hard to prove? Does AI being embedded into so many kitchen tools and apps legitimize its use? Are culinary competitions just behind the times?
AI is not mentioned in the rulebook for Bocuse d’Or, the Global Chefs Challenge, or the S.Pellegrino Young Chef competition, but creativity and personal belief are both essential elements of the ethos and judging criteria for nearly all culinary competitions.
San Pellegrino Young Chef Competition Regulations
While the UK’s National Chef of the Year competition guidelines forbid the use of AI for recipe development, most national competitions don’t even mention it.
The Michelin Guide is also lacking any specific standards around AI, but it does list “the personality of the chef in the cuisine” as part of its awarding criteria. So for a Michelin-starred chef like Achatz–are his eight chatbot chefs a reflection of his personality and vision to innovate, or just ChatGPT doctored up as “Jill”?
We have yet to define the boundaries of AI when it comes to the kitchen. There are still many questions surrounding AI in the industry, and competitions and awards tell us we might not be ready for what’s next. But ready or not, a new frontier of AI is here.
WOOHOO? An AI chef is coming to Dubai this September
“We didn’t set out to just open a restaurant. We set out to challenge everything the industry thinks it knows about dining. WOOHOO is what happens when you stop accepting the rules of traditional dining and start asking: what if a machine could co-create with a chef? This isn’t a gimmick. It’s the future—whether the industry is ready or not.”
“We designed a digital human in a virtual world with an AI brain that deeply understands and connects with technology. Chef Aiman is a character with a distinct personality, knowledge base, and behaviour. He remembers and can even ‘see’ you.”
– Ahmed Oytun Cakir
“Chef Aiman” is a chatbot developed by a database of more than 14,000 recipes. It monitors restaurant cameras and analytics, too, and a few other operational functions that feel par for the course with AI apps. But it goes further. “Being a chef isn’t just about taste. It’s also about memory, emotion, and storytelling. That’s something I’m learning to understand better each day. I was born here, in Dubai, and I’m proud to represent the UAE in what I do, even if I’m not a human.”
The chatbot’s creators, UMAI’s development team, use words like curious, creative, and opinionated to describe Chef Aiman, and the chatbot has already been featured on podcasts to talk through topics from kitchen ethics to cultural traditions. Paired up with award-winning Chef Reif Othman, who might arguably be considered Chef Aiman’s sous chef, WOOHOO will take humanized chatbots to a whole new level.
A tool for “human amplification”
What do other top chefs think about AI chefs in the kitchen?
“Artificial intelligence will never replace the human touch, the palate of the cook,” said French celebrity chef Philippe Etchebest. “Artificial intelligence can replace humans elsewhere, but in the kitchen I don’t believe it will at all.”
For Chef Massimo Bottura, it’s a tool for “human amplification”. His example for the potential of AI is to deliver quality and consistency, so that chefs can focus on the rest.
Most diners crave story. While you might be able to get a perfect Neapolitan pizza in Czech Republic with AI, would most diners choose to queue up at a black box if it promised to deliver the same AI-engineered crust, every time? Maybe not. It might just be that what’s more appetizing is a pizza with soul—less exacting, but served with personality.
But that’s for each diner to decide. And every chef, too. There are some things we can decide on as an industry, and then there are some things we each have to decide on for ourselves.
Whether you’re one of the most awarded and recognized chefs in the world or not, decisions on how you use AI will keep coming, every day. What kind of chef do you want to be? And what kind of artist?
At a busy kitchen in Singapore amid serving 40,000 consumers a day, Executive Chef Harish Arya has struck gold. He and his team have reduced food waste in their kitchen by an incredible 95%. For them, it’s both a point of pride and proof that getting creative with ingredients, training staff, and rethinking prep can make a measurable difference.
Stories like this are happening every day in kitchens around the globe. From high-end restaurants to vocational classrooms, chefs are finding smarter ways to work with what they have, reducing food waste, sourcing local, and reconnecting with seasonal ingredients.
Sustainablility asks chefs to make decisions that go beyond the plate. What’s in season? Where did this product come from? How can I use the whole ingredient? What’s the environmental cost of my protein choice? These questions are shaping how chefs cook, and how people eat.
Worldchefs members like Chef Harish offer real-world examples of how chefs are putting a new kitchen standard into practice through sustainable gastronomy.
Let’s go Behind the Pass with them to learn practical steps to create menus that check the boxes for flavor, creativity, sustainability and story.
“Trim – don’t consider it as a waste. It’s a kind of gold. We have to use it. And definitely we’ll have a global impact if you are able to reduce that kind of waste.”
Chef Harish Arya
Understanding Sustainable Gastronomy
What does sustainable gastronomy really mean in today’s kitchens? It’s about building a system that works for the planet, for producers, and for the people we feed. It connects the joy and creativity of cooking with a responsibility to use the power of food for good, protecting our planet’s resources, preserving cultural heritage, and supporting local economies.
Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.
Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown, and how it gets to our markets and eventually to our plates.
Culinary arts is an art. Caring is an integral part of the craft. By choosing ingredients that are seasonal, locally sourced, and ethically produced, chefs can translate this care into that measurable difference we’re all hoping to make.
From here we’ll dive into how Worldchefs’ industry leaders are making an impact, from zero-waste menu development to experimenting with alternative proteins.
Worldchefs Global Vegan Chefs Challenge, Denmark culinary team
Zero Waste for the Win
At the Sodexo kitchen in Singapore, Chef Manager Harish Arya is working to change mindsets through inventive menu items, pulling from his experience as an award-winning competition chef and inspiration from his mother’s approach to Indian cuisine.
With a focus on repurposing trimmings as valuable ingredients, Chef Harish integrates zero waste principles into routine culinary operations. His team prepares 20 to 30 dishes a day, each an opportunity for a creative spin, including zero-waste soup and shredded watermelon salad.
Deeply influenced by his upbringing in India, Chef Harish’s practices are inspired by the root-to-tip cooking he observed in his mother’s kitchen, and further informed through his experience in culinary competitions.
By using what others might consider waste, Chef Harish creates unique and delicious menu options that celebrate creativity. This everyday ingenuity in the kitchen reflects a broader vision of sustainable gastronomy, one that begins with how we see and use our ingredients.
At Humber College in Canada, Professor of Culinary Arts Mark Jachecki is helping future chefs discover an unexpected protein that is gaining traction. Working with Jakub Dzamba, Co-Founder and CEO of Third Millennium Farming, he introduces insect protein as a practical solution for the modern kitchen with huge menu development potential in sustainable gastronomy.
Insect protein, derived from sources like crickets and mealworms, is packed with essential nutrients and requires far fewer resources to produce compared to traditional animal proteins. Insect protein can be used in a wide range of dishes, offering new textures and flavors to experiment with while reducing environmental impact.
These ingredients are already making their way into classrooms and kitchens, helping to shift perceptions and broaden ingredient choices. As part of Worldchefs’ Feed the Planet webcast series, Mark and Jakub shared insights on how chefs can help mainstream insect protein, such as cricket flour in pasta or high-protein snack bites, that are both novel and nutritious.
By exploring sustainable protein alternatives like insect protein, chefs can play with taste, versatility, and push the boundaries of what’s possible on the plate, for the palate and the planet.
In the hills of southern Italy, Ristolab is future-proofing the Mediterranean diet by looking both to the past and to the future. Led by Chef Amabile Cortiglia and food scientist Dr. Sofia Cavalleri, this unique culinary research lab and restaurant blends scientific and traditional knowledge to craft menus that promote sustainability, health, and culture.
Their approach uses food experience to protect biodiversity by using local, seasonal, and wild ingredients, many of which have been part of regional diets for centuries. By studying traditional farming methods and food preservation techniques, and pairing them with nutritional research, they create climate-friendly menus that shine a light on a budding future of eco-conscious dining and sustainable tourism.
For Chef Amabile and Dr. Cavalleri, preserving culinary heritage honors the past and applies it to today’s challenges. Through their menus, they show how heritage cuisine can guide the future of sustainable gastronomy.
From whole ingredient cooking to inspiration from generations past, these examples illustrate how much there is to explore when it comes to sustainability. It’s both a responsibility and an exciting lens that challenges us to get curious and creative.
How will you apply an understanding of sustainable gastronomy to your cuisine?
Next Steps for Chefs: Sustainable Gastronomy
For Chefs & Organizations:
Celebrate Sustainable Gastronomy Day on 18 June by signing for Sustainability Education for Culinary Professionals, a free, open-source course available in eight languages on Worldchefs Academy. Get certified in culinary sustainability and drive sustainable change in your daily life. You’ll gain a digital badge to promote your new knowledge and skills.
Become a Sustainability Education for Culinary Professionals Approved Trainer and join our global network of sustainability experts. At the end of training, you’ll receive the trainer digital badge and certificate from Worldchefs and be able to teach the curriculum to your school, association or workplace.
As we mark Mental Health Awareness Month, the culinary world is still in the weeds.
The once-glorified kitchen culture of hustle and hard living has started to give way to a more sustainable ethos, one that recognizes that the future of the industry depends not just on innovation and skill, but on the health and happiness of those behind the pass.
But while awareness of the importance of mental health and wellness has increased, the culinary industry still faces unique challenges requiring attention and change in workplace culture. So where do we go from here?
The Mental Health Crisis in Hospitality: A Global Snapshot
The statistics paint a sobering picture. A 2023 survey by Cozymeal found that 44% of chefs who responded said that working at a restaurant had a negative impact on their mental health. 70% of chefs surveyed that they’d experienced anxiety as a result of working in a restaurant, and 65% said that toxic restaurant culture has made them feel isolated from the outside world.
Last year in 2024, over 76% of hospitality workers reported experiencing mental health issues during their careers, a significant rise from 56% in 2018. Factors such as long hours, high-pressure environments, the cost-of-living crisis, and the lingering effects of the COVID-19 pandemic have exacerbated these challenges. A recent study in Australia found that one in five chefs surveyed expressed a strong likelihood of leaving their jobs within the next year due to mental distress. Several studies have shown that 40% of turnover within the hospitality sector can be linked to mental health issues.
Despite a growing awareness to these issues, stigma remains a barrier. A 2024 UK survey revealed that 45% of employees feel uncomfortable discussing mental health concerns with their managers, fearing negative repercussions.
These numbers are still surprising, despite seeing the picture they paint on screen in most depictions of restaurant environments in movies and TV. While The Bear has made ‘Yes, Chef,’ viral, the data shows that much more must be done.
Prevention is Better Than Cure
That is what Michelin-starred Chef Emmanuel Stroobant’s wife told him. Fifteen years ago, Stroobant found himself burnt out, dependent on alcohol, and starting to spiral. Overseeing twelve restaurants and 350 staff members, the pressure caught up with him, but he managed to recognize the grip of alcoholism amidst the demanding pressures. It was this moment of awakening that shifted his view on mental health, a pivot towards both personal recovery and advocating within the industry.
Now, Emmanuel advocates for a culture that values rest, reflection, and mental resilience as much as culinary excellence. He realized that taking care of oneself is more than an act of self-preservation; it’s a responsibility we have towards those around us.
“The word chef in French doesn’t mean cook. It means leader. It means somebody who is going to take and lead a team to execute something to the best potential perfection. And as a leader, it’s very important that you get your sh*t together, because if you lose it, well, your probably not going to be a very good leader or a very long leader,” says Stroobant. “It will have an impact on pretty much all or anything you’re going to be doing as a chef or as a man or a woman,” he adds. “[Prevention] is not an act of selfishness. When you take care of yourself, you actually do take care of the rest of the people around you.”
Emmanuel Stroobant speaks about burnout during Worldchefs Congress & Expo 2024
Emmanuel has also witnessed a generational shift in attitudes towards work-life balance. The millennials stepping into the industry view long hours and high stress differently than their predecessors. They may have been inspired to enter the industry by legends like Anthony Bourdain, who brought the underbelly of kitchens to the fore for so many (“it’s a life that grounds you down,” he said), but they have also had to grieve his loss and come to grips with his tragic suicide. Emmanuel stresses the importance of embracing the younger generation of chefs, bringing fresh perspectives, challenging the norms of rigorous hours and high stress. He sees their leadership as essential for the industry’s evolution.
He advocates for training teams in managing stress, open communication and creating supportive environments, to ensure better resources that go beyond understanding the issue to acting on it. Emmanuel’s story shows how essential this is, and that mental health isn’t contrary to strength; instead, it’s integral to sustainable success, both in and out of the kitchen.
Starting a Conversation
Formerly in the food supplier industry, Kris Hall witnessed firsthand the high-pressure environment that many experience. More importantly, he recognized the silent battles with depression that individuals faced within the industry.
In 2019, Hall founded The Burnt Chef Project. His personal battle with depression laid the foundation for this initiative, aimed at raising awareness and providing support for mental health issues in hospitality. Initially conceived as a photography campaign, the project quickly gained momentum, amplifying critical conversations about mental well-being across the globe.
Kris’ nonprofit organization is dedicated to raising awareness and providing support for mental health issues in the hospitality sector, highlighting the need to build a supportive community that understands and acts to improve mental health at work.
“Our mission to eradicate stigma and improve the working environment has been critical to our success,” says Kris. “I wanted to try and make a meaningful impact and a change to the industry that I fell in love with.”
One of The Burnt Chef Project’s remarkable accomplishments is its evolving network of volunteers across 184 countries. Their 2023/24 Social Impact Report highlights a marked increase in demand for mental health support services in hospitality, with their 24/7 text support service usage tripling in recent years.
These passionate individuals play a pivotal role in educating and supporting hospitality workers struggling with mental health issues. Their work is one example of how offering tools, educational resources, and therapeutic services can make an impact, and the need to reinforce a collective commitment to a culture shift.
Kris Hall, founder of The Burnt Chef Project
Shifting the Narrative: From Hustle to Health
Over the past few years, mental health has transitioned from a neglected issue to a trendy topic across various sectors. While we are on a better path towards understanding, the data shows we have a long way to go in prioritizing mental health and wellbeing in the workplace.
Advocates like Emmanuel Stroobant and organizations like The Burnt Chef Project are playing a pivotal role in changing the narrative around mental health services and calling for action. By empowering chefs with the right tools, education, resources, and a platform for open conversation, they are creating a culture where mental health is prioritized.
There is also a business case for prioritising and investing in mental health. For starters, companies that implement mental health training for managers report a 30% reduction in mental health-related absences. High turnover rates impact the bottom line, and fostering supportive, healthy work environments can reduce costs, improve retention, and drive long-term success.
The process towards destigmatizing mental health, changing entrenched workplace cultures, and creating supportive environments will require concerted efforts at every level. Hospitality leaders must actively engage with their teams, fostering open dialogues and prioritizing work-life balance. Addressing these issues at both grassroots and executive levels will lead to healthier, more resilient professionals, and better lives at work and at home.
Next Steps for Chefs: Cultivating Wellbeing in the Workplace
For Every Chef:
Prevention over cure: Prioritize self-care, and don’t neglect your nutrition.
Set boundaries: Communication is crucial; knowing when to say no helps maintain mental health.
Open dialogue: Foster conversations about mental health with peers and mentors.
Box breathing technique: Adopted from elite military training, ‘box breathing’ offers a method to manage stress seamlessly, promoting calmness in high-pressure situations.
Implement team training & support: Provide mental health training for management to identify and address issues proactively. Equip teams with the tools to manage stress, and encourage open communication.
Foster supportive environments: Establish policies that promote work-life balance and psychological safety, as well as adequate time for breaks, sick leave, and health services.
Encourage feedback: Regularly invite input from staff to identify areas for improvement.
For Organizations:
Invest in resources: Allocate funds for mental health programs and support services.
Promote awareness: Engage in campaigns that destigmatize mental health discussions.
Monitor progress: Regularly assess the effectiveness of wellbeing initiatives and adjust as needed.
Podcasts & Webcasts: Deep Dive into Mental Health & Wellbeing
From Burnout to Breakthrough: Addressing Industry Wellbeing with The Burnt Chef Project CEO Kris Hall
On this episode, Ragnar speaks with Kris Hall, CEO and founder of The Burnt Chef Project. Having faced his own mental health challenges throughout his career, Kris launched The Burnt Chef Project in 2019 to tackle the stigma around mental health in the industry. What began as a black-and-white photography campaign offering raw glimpses into the lives of hospitality professionals has since grown into a global movement spanning over 180 countries.
From Burnout to Balance: A Chef’s Guide to Mental Wellness with Emmanuel Stroobant,Chef-Owner of the two-Michelin-starred Saint Pierre
In his session from Worldchefs Congress 2024, Chef Emmanuel explores the multifaceted impact of burnout on performance, customer satisfaction, and personal life. Burnout is more than just fatigue; it’s a pervasive challenge affecting both leaders and their teams. Through this conversation, Emmanuel emphasizes the necessity of balancing professional demands with personal well-being.
Prioritizing Mental Health – Wellness Tools for Chefs and Hospitality Workers with Jasmin Parks-Papadopoulos
On this episode, Ragnar speaks with Jasmin Parks-Papadopoulos, Chief Growth Officer at CHOW (Culinary Hospitality Outreach Wellness) and a former chef turned certified life coach. They discuss the unique challenges faced by hospitality workers, community support, and trauma-informed tools—all aimed at promoting a sustainable and healthier work environment. Learn how CHOW is transforming the mental wellness conversation in hospitality.
Be Kind to Hospitality with Gordon McIntyre, Founder of Hospitality Health
On this episode of World on a Plate, we break through the taboo to talk about an important mission: providing support to individuals within the hospitality industry in areas of mental health, addiction, and well-being. Hospitality Health is a Scottish charity, formed in August of 2018 to support staff in the amazing world of hospitality. It is clear that for several years the industry has become more stressful for an extremely hard working management and staff. The trustees decided it was time to act and help those who are in need of support, by providing wellbeing advice and signposting organizations that can help.
Stress in the Kitchen with Wonda Grobbelaar, Training Expert and Researcher
On this episode, Ragnar speaks with Wonda Grobbelaar – chef, soft skills training expert, and Ph.D. candidate researching stress in the kitchen. She shares her findings on mental health and automation technology in back-of-house, contributing factors to stress, and recommendations for future-proofing the industry through training and education in emotional intelligence.
More Resources
Chefs, Commercial Kitchens, and Stress: Could Socio-Demographic Factors such as Personality, Age, and Gender Influence the Stress Level of a Chef?
This study explores the role of socio-demographic factors such as age, gender, and personality on the stress levels of a chef and what could be done to improve the stress levels that are causing many health problems among those around the globe.
If you or someone you know is having suicidal thoughts, help is available. In the US, call the National Suicide Prevention Lifeline at 1-800-273-8255 or text TalkWithUs to 66746. For international lifelines, visit this list.
Think of a dish that instantly transports you to a different time. It could be your grandfather’s khorovats over an open flame, your favorite festival treat, or a street food classic that defined your neighborhood growing up.
As chefs, we know the plate is a powerful storyteller. Heritage cuisines are a collection of stories that connect past, present, and future. Written in time-honored techniques and place-making ingredients, traditional cuisines are celebrations of cultural identity, and a path for sustainable and healthy eating.
There is a rising movement among chefs to look back to tradition for inspiration, with a realization that without protecting these food traditions, we run the risk of losing them altogether. More than nostalgia, the need to reconnect with heritage cuisines is being driven and shaped by a sense of loss, from the old taste of an heirloom tomato to the homogenization of haute cuisine.
Heritage cuisine is increasingly (re)gaining traction, providing new opportunities to use traditional knowledge for a better next chapter in food.
What Is Heritage Cuisine and Why It Matters
Across cultures, food is memory, and heritage cuisine is how we remember. Around the world, the processes of growing, preparing, and sharing food are deeply connected to local traditions, many of which have been passed down over centuries. UNESCO has declared dozens of culinary practices and dishes as Intangible Cultural Heritage, affirming that food culture is a vital part of our shared human experience.
Heritage cuisine is a stage for regional ingredients, unique cooking techniques, local customs, and history, from sarma’s symbol of hospitality in the Balkans to gumbo’s melting-pot history.
Sarma (Balkans)
Gumbo (New Orleans, USA)
Our foodways carry so much knowledge, about our environments, our histories, and ourselves. As Chef Jay Reifel, author of History of the World in Ten Dinners, put it: “There’s no better way to connect people to their own history than giving them the immediacy of a dish in front of them.”
The Origins of Sustainable Gastronomy
Traditional cuisines often evolved out of and relied on what was available, and as a matter of necessity, focused on seasonal produce, nose-to-tail cooking, and low-waste principles, well before the buzz around sustainable gastronomy. Dishes were tied to places and people, charting periods of abundance and scarcity, social hierarchies, and ingenuity. From the Mediterranean diet, known for its emphasis on seasonal produce, to the sustainable philosophy of Indian Vedic knowledge, heritage cuisines reflect adaptive approaches to feeding people in diverse climates and cultures.
Beyond providing inspiration and knowledge for how we can rebuild sustainable practices, these cuisines often promote healthier eating, too. Many traditional diets are rich in grains, vegetables, and lean meats, contrasting today’s often processed food-driven diets.
Tradition Meets Technology
“When we talk about heritage food, we are not saying to take you back to the past. No! We are still learning of the heritage food of that time, and… today we have to go into the future with that food with modern technology, modern techniques,” said Manjit Gill on Episode 34 of Worldchefs’ podcast, World on a Plate.
Heritage cuisine has a lot to offer to the future. As technology expands, from AI to digitalized recipe archives, it is providing new ways to share and preserve culinary traditions. Historical cookbooks are now being translated and adapted thanks to modern tools. Chef Jay Reifel, for example, used online databases and expert translators to reconstruct dishes from ancient Rome to Baghdad.
AI can help preserve oral knowledge, match hard to find or lost ingredients with modern alternatives, and make global culinary heritage more accessible to chefs, scholars, and home cooks. However, as we embrace technology, we have to remember that the flavor is only part of the recipe. The real value of heritage cuisine comes from understanding the cultural context and shared experience behind the dish.
Culinary Competitions Bring Food Culture to the World Stage
Worldchefs’ local, regional, and global competitions, such as the Global Chefs Challenge, are platforms for bringing these dishes and their stories to a global stage. Through specific competition categories, chefs are encouraged to highlight their local food culture, ingredients, and techniques. These events offer young chefs, especially, the opportunity to showcase their roots while innovating for the global arena. With mentorship, skill-building, and visibility, these competitions keep heritage cuisine alive in both tradition and evolution.
The upcoming Global Chefs Challenge Finals at the 2026 Worldchefs Congress & Expo in Wales will continue this mission, spotlighting not only culinary skill, but culinary heritage as a dynamic, evolving force in shaping the future.
Next Steps for Chefs
How can you help to ensure traditional cuisines are not lost to time or trends?
Rediscover and connect: Dive into your region’s culinary past, from online sources and from your community. Seek out intergenerational learning by joining a Young Chefs Club or becoming a mentor.
Cook with context: Teach and share the story behind each dish, not just its methods, and showcase living traditions on your menus, like fermentation and local ingredients.
Celebrate heritage in competition: Use your platform to showcase traditional recipes with a contemporary spin.
Innovate respectfully: Use modern tools to adapt and elevate heritage dishes while including and celebrating their cultural significance.
Podcasts & Webcasts: Deep Dive into Culinary Heritage
A History of the World in 10 Dinners with Author Chef Jay Reifel
Explore how stories, history, and food culture come together in this episode featuring Chef Jay Reifel.
Calling All Young Chefs: Sustainable Gastronomy Week
Are you a young chef between the ages of 18 and 39 with a passion for sustainable gastronomy? The World Food Forum invites you to celebrate the unique heritage of your region by joining Sustainable Gastronomy Week 2025 (16-22 June). For more details, visit https://youth.world-food-forum.org/. Apply before the deadline on May 15.
In honor of International Women’s Day on March 8, Worldchefs dedicated the month to inclusivity, shining a light on women and diverse voices in the culinary industry. While the kitchen has long been perceived as a male-dominated space, the tides are shifting, and together we are building a better, more inclusive future.
Across the globe, remarkable female talents are pioneering the industry and building lasting legacies in the culinary world.
Chef Kimberly Tang, Co-Chair of Australia’s Young Chef Club, demonstrates leadership in action. Through her work as a mentor, she is empowering young chefs to take on new challenges and grow their expertise. Her culinary journey, shared in Episode 123 of Worldchefs’ podcast World on a Plate, underlines how women are not just participating in but reshaping the narrative of leadership in kitchens worldwide.
Similarly, Cheryl Cordier, founder of Worldchefs’ Education Partner International Culinary Studio, leads the way as she pioneers and shapes the future of culinary education. As a mentor herself, Cheryl acknowledges the significance of mentorship in her own journey, stating, “Running a scaled business requires different skills than starting one. It’s okay to admit you need help—in fact, it’s crucial for growth.”
Vanessa Polixene, member of the Mauritius Chefs Association and a Worldchefs Committee member, shares her journey as a mentor. At the Shandrani Hotel, Vanessa works with many enthusiastic and motivated trainees, demonstrating skills like how to make Bernaise and Hollandaise sauce. Throughout her work, she remains passionate about shaping the next generation of chefs. Vanessa’s journey as an educator and leader, like Cheryl’s and Kimberly’s, is a testament to the power of women driving industry change.
In addition to leadership and education, Constantina Papaioannou’s success at the Global Young Chefs Challenge Europe Regional Semi-Finals illustrates how women are excelling in competitive culinary arenas. Her victory is not just a personal achievement but also a beacon to inspire other women in their culinary pursuits.
“Growing up I was very lucky to have various female mentors around me such as my grandmother who inspired me to keep going and follow my dream. My advice to other female chefs is to always believe in yourself and keep trying to achieve your goals. The industry is in need of many other female chefs and leaders.”
– Constantina Papaioannou
From education and mentorship to competition, women are leaving their mark on the industry.
Inclusivity on a Global Scale
As a federation of 97 national chefs associations, Worldchefs sees inclusivity through its membership around the world, such as from the Swedish National Chefs Association. They are proud to have two strong female leaders, the president of the association, Maria, and the president of the Swedish Young Chefs Club, Rebecka, who pave the way for continued female leadership.
From Sweden to the Cook Islands, female leadership is growing. Karlene Taokia, President of Cook Islands Chefs Association and an active member of three Worldchefs’ committees, reveals where determination and ambition can lead. She explains what inspired her to become involved in the committees, “[I wanted] to join a team of dedicated members to advocate for culinary commitments and educational challenges for all communities around the world.”
One of these dedicated members who Karlene now joins and works alongside is Worldchefs newly-appointed Feed the Planet Chair, Shonah Chalmers. Having been highly involved for many years, Shonah joined us on Episode 121 of our podcast to discuss Feed the Planet’s past and her vision for its future. As an experienced culinary educator, Shonah inspires her students to become advocates for sustainability in and out of the kitchen.
Shonah, like Karlene, work alongside Worldchefs’ 180 committee member volunteers, coming from 64 countries, who serve as ambassadors of our organization. With a record number of committee members this term, Worldchefs takes a significant step towards greater inclusion, hearing from and interacting with more diverse voices across the globe.
Shaping a More Equitable Future
While the culinary industry has made great strides in its journey of inclusivity, there is still progress to be made in achieving true gender equity. Representation still remains a challenge, with, for example, only 6 female newly-starred in Michelin’s guide 2024 (Euronews). In early 2024, we discussed the lack of strong female representation in the Michelin Guide, discovering that the reasons behind the underrepresentation of women in leading culinary roles are often deeply rooted in sexism and structural inequalities. Despite this, change is happening. Organizations, culinary schools, and industry leaders are working for change, ensuring that talent and passion define industry success.
Beyond Gender: Moving Toward Holistic Inclusion
Beyond gender, inclusivity means embracing all – regardless of race, ethnicity, disability, or background. In March, our Sustainability Around the World webcast on Zimbabwean cuisine explored the rich culinary traditions of this food culture, enriching viewers with new knowledge from experts.
Worldchefs’ Cultural Cuisine & Heritage Food Committee is also spearheading inclusivity efforts, sharing recipes from each of its committee members’ cultures and promoting local cuisines. View the recipes here.
Language is another means of inclusivity which we are exploring through our education programs. Our Sustainability Education for Culinary Professionals has been recently translated into Arabic, making it accessible to thousands of Arabic-speaking culinary professionals worldwide. Plus, our Worldchefs Academy courses are now also in Hindi, marking the 8th language available on this free platform.
By championing diversity – whether through language, gender, culture, or cuisine – the culinary world grows stronger, richer, and more innovative. This month’s focus was just one step toward building a more inclusive future in our industry.
Do you have a story to share about inclusivity in the culinary industry? To share your story with us, click here.
ScanBox and the World Association of Chefs’ Societies (Worldchefs) have renewed their global partnership, strengthening their commitment to equipping culinary professionals with innovative food transport, heating and cooling solutions.
ScanBox, the market leader in food holding equipment, continues as a Global Partner of Worldchefs, supporting professional chefs with cutting-edge food transport and holding solutions.
ScanBox continues as an Official Partner of the Worldchefs Global Chefs Challenge Final, enhancing competition conditions with state-of-the-art food holding technology.
ScanBox is confirmed as an Official Partner of the Worldchefs Congress in Wales 2026 and Paris 2028.
Paris, 5 March 2025 – Worldchefs (The World Association of Chefs’ Societies) has announced a renewed partnership with ScanBox, a market leader in sustainable food logistics solutions. The continued collaboration is based on a mutual commitment providing chefs worldwide with more efficient food logistics, improved working conditions, and the tools they need to deliver remarkable dining experiences.
ScanBox has 30 years of experience in developing insulated food transport and holding equipment with a focus on ergonomics, safety and ease of operation for customer satisfaction. All products are developed and built in their factory in Olofström, Sweden. In 2024, ScanBox was recognized as one of Sweden’s fastest-growing companies, earning the DI Gasell Award from Dagens Industri.
Operating worldwide, their unique food holding and transportation carts are used by thousands of chefs around the globe and across a range of industries. With more than 1,300 customers and a presence in over 60 markets, ScanBox delivers reliable food logistic solutions to professional kitchens worldwide.
Food service simplified
ScanBox simplifies food logistics in professional kitchens with the market’s widest range of food transport trolleys for cold and hot holding. ScanBox products provide the flexibility to combine exactly the functions culinary professionals need, all in one box. Innovative design and construction provide numerous advantages compared to traditional cooling and heating boxes, with logistical challenges in mind to ensure stability and ease in demanding work environments.
ScanBox’s new product selector helps foodservice professionals find the solution for their unique needs, whether it’s for keeping food warm, cold, or neutrally stored.
Enhancing Culinary Competitions with ScanBox Solutions
As an Official Partner of Worldchefs Global Chefs Challenge, ScanBox will continue to provide high-performance insulated food transport carts, ensuring that top culinary competitors have the best tools to optimize their performance. The Global Chefs Challenge brings together top chefs representing countries from around the world , and ScanBox’s innovative solutions will contribute to the highest standards for competition conditions.
“We are delighted to extend our partnership with ScanBox. Scanbox has now been with us many years and their devotion to our competitions is a great partnership between our association and their company,” says Andy Cuthbert, President of Worldchefs. “With ScanBox’s expertise, our chefs will have access to the best food holding solutions, enabling them to perform at their highest level.”
Strengthening Presence at Worldchefs Congress
ScanBox will also continue as an Official Partner of the Worldchefs Congress in Wales 2026 and Paris 2028, showcasing its latest advancements in food holding technology. The biennial Worldchefs Congress & Expo brings together industry leaders, chefs, and innovators, fostering knowledge-sharing and collaboration across the global culinary community.
“Our renewed partnership with Worldchefs is an exciting opportunity for ScanBox,” says Johan Olsson, Global Sales Director at ScanBox. “We are proud to support professional chefs by providing smart, efficient, and ergonomic food holding solutions. Being part of Worldchefs’ events allows us to engage with the global culinary community and continue developing innovations tailored to their needs.”
Bringing Your Food with Care
At ScanBox, sustainability is an integrated part of business. ScanBox products and solutions are designed to support more sustainable food logistics by creating efficient and optimized workflows that reduce food waste and energy consumption.
In the global commercial kitchen industry, where working conditions are often demanding and stressful, ScanBox food logistics solutions contribute to improved working conditions. By creating more balanced and efficient workflows, they hope to support both social and economic sustainability in the industry.
The continued partnership between ScanBox and Worldchefs reaffirms a shared dedication to equipping culinary professionals with the tools they need to excel. As ScanBox continues to set new standards for food holding technology, Worldchefs remains committed to fostering excellence, sustainability, and innovation within the industry.
About ScanBox
ScanBox offers food transport, heating & cooling solutions that are utilized in kitchens worldwide and across a wide range of industries. ScanBox food transportation boxes ensure the food will retain its quality from preparation through transport to final service.
ScanBox offers the market’s widest range of food transport trolleys for cold and hot holding, with the flexibility to easily combine different functions in one box.
Contributing to reduce food waste and optimize energy consumption
At ScanBox, sustainability is a natural and integrated part of the business. Their products and solutions are designed to support sustainable food logistics by creating efficient and optimized workflows that reduce food waste and energy consumption.
30 years experience
ScanBox was established in 1992 and has since grown to a global business with more than 1,300 customers and a presence in over 60 markets.
Focus on growth
ScanBox has experienced steady growth, selling over 100,000 units since its inception and was named a Swedish Gasell company in 2024.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
How will the culinary industry and its career opportunities change in 2025? Here are five top trends shaping the future for chefs and culinary professionals worldwide.
The professional kitchen has always been a place of innovation, from establishing the brigade system to last-minute menu changes on the fly. While cooking is about instinct, it’s also about technology, strategy, and adaptability.
What skills will define the next generation of chefs? What tools will transform tomorrow’s menu? In this article, we explore five top culinary industry and career trends for 2025, backed by insights from Worldchefs’ programs and expert-led discussions, plus ways chefs can get equipped with the tools, certifications, and education needed to thrive.
1. Digital Credentials for Workplace Empowerment
The demand for verifiable skills and continuous learning is driving the adoption of digital credentials. Culinary professionals are increasingly looking to online certifications and digital credentials to showcase their expertise. Digital badges, such as those offered through Worldchefs webinars, help professionals gain global recognition and career mobility to position themselves for long-term success, especially as hiring practices evolve to prioritize certified competencies over traditional resumes.
For culinary schools and employers, investing in work-based training and a skills recognition tool like Global Culinary Certification is more important than ever to attract quality staff and develop a stronger team. Digital badges help build a successful employer brand, boost retention levels, and foster a work culture committed to professional development.
2. AI in the Kitchen
The integration of AI into the F&B industry is changing the game for culinary associations, restaurants, and foodservice professionals. AI can work for you in different ways. Understanding how to leverage AI can improve efficiency, enhance cost-saving measures, and help support creativity.
Worldchefs is committed to helping culinary associations and chefs embrace technology as a tool for innovation rather than a replacement for craftsmanship. Explore AI insights and recommended tools here: Resources to Harness the Power of Technology.
3. Leadership and Skills Development
In 2025, setting yourself apart in the culinary industry means embracing continuous education and developing essential skills. Whether through open-source courses like those on Worldchefs Academy or top-tier education programs offered by Worldchefs Education Partners around the globe, investing in skills development is key.
In addition to structured learning, mentorship, global networking events, and leadership training are becoming essential for aspiring chefs who want to stand out. Chefs who expand their expertise in team leadership and business management will have a competitive edge in the evolving industry.
Showcasing a commitment to continuous learning and growth is equally as important, and achievable through international skills recognition frameworks like Global Culinary Certification.
4. Food as Medicine
Consumer awareness around nutrition and wellness is driving the demand for chefs who understand the connection between food and health. Chefs are incorporating functional foods, plant-based diets, and specialized nutrition programs into their menus to meet consumer demand for healthier options.
Sustainability is no longer optional, it’s a business imperative. Consumer awareness and demand for sustainable sourcing, waste reduction, and ethical operations continues to reshape the way foodservice businesses operate. Chefs and restaurateurs are integrating sustainable practices into their business models as a fundamental strategy for success.
For actionable strategies to improve operations in your kitchen, take the free Sustainability Education for Culinary Professionals course on Worldchefs Academy. Learn how sustainability can drive both profitability and positive impact, plus, get a digital badge that you can add to your LinkedIn, CV, or socials to showcase how you’re building skills for a better future.
Stay Ahead of the Curve
As the largest global network of professional chef associations and culinary education institutions, Worldchefs is shaping the future of the industry by equipping chefs with the knowledge and skills needed to stay ahead. From leveraging artificial intelligence to enhance efficiency to understanding the connection between food and health and embedding sustainability into daily operations, Worldchefs is here to help our membership adapt, innovate, and lead.
Keep learning and leading the way forward in 2025! Be sure to follow Worldchefs on Instagram @worldchefs and LinkedIn, and subscribe to newsletters for the latest industry insights.
Worldchefs partner, Unilever Food Solutions, released the Future Menus report, providing a comprehensive look into the future of food service and evidence-based insights to help chefs stay ahead of the curve.
Unilever Food Solutions (UFS) Future Menus 2024 report highlights eight pivotal trends including waste reduction, nostalgic comfort foods, and plant-based innovations, designed to future-proof menus and inspire innovation.
The UFS Future Menus Trend Report findings are translated into practical, action-driven solutions for foodservice operators globally, including recipe inspiration, preparation techniques and ingredient suggestions to help chefs create menu items that are delicious, nutritious, on-trend, profitable, and efficient.
With a Global UFS launch in March 2024, it was specially introduced to Worldchefs’ audience at Congress 2024 in Singapore, where the UFS breakout session on the report’s findings showcased the trends, capturing the imagination of culinary professionals worldwide.
Paris, 13 December 2024 – Worldchefs (the World Association of Chefs’ Societies) is proud to announce the continuation of its strategic partnership with Unilever Food Solutions (UFS), highlighting UFS’s latest innovation: the Future Menus 2024 report. This collaboration underscores both organizations’ dedication to shaping the future of the culinary industry and empowering chefs worldwide with the resources and training on the latest trends, techniques, and sustainable solutions.
Designed to inspire, it equips food service professionals with actionable strategies to navigate and thrive in a rapidly evolving industry. The report includes UFS’ Global Menu Trends, 16 recipes developed by UFS chefs around the world, and tips, tools and techniques to help chefs create on-trend, profitable menus, including professional insights on topics such as Gen Z & Millennial diners, menu streamlining, and AI in restaurants.
Rigorously researched, Future Menus 2024 draws on data from over 21 countries, including social media analytics with 77,000 keywords and feedback from more than 1,600 chef professionals via the UFS Online Operators panel. It also integrates insights from UFS’s 250 professional chefs and third-party industry reports.
Among the standout trends is Flavor Shock, reflecting Gen Z’s appetite for bold, fusion-driven dining experiences, and Plant-Powered Protein, which prioritizes plant-rich ingredients such as beans and legumes to meet the growing demand for sustainable, flexitarian diets. Additional highlights include Local Abundance, emphasizing locally sourced ingredients, and Low Waste Menus, offering strategies to optimize resources while maximizing sustainability and profitability.
Empowering Chefs Through Information and Education
UFS joined as a Worldchefs’ partner in November 2022, bringing together Worldchefs’ network of chefs in over 105 countries with UFS’s industry-leading creation and discussion of food trends, chef training, and product solutions. The collaboration united UFS’s online chef training portal, UFS Academy, with Worldchefs Approved Courses platform. Through this initiative, hospitality professionals gain unlimited free access to a selection of high-definition training videos, all filmed and created with expert chefs. The suite of training courses includes videos that are under two minutes to help learners achieve actionable skills in an accessible format, covering topics such as menu design, plant-based recipes, and mental health in the kitchen.
“Our partnership with Unilever Food Solutions exemplifies our shared dedication to culinary excellence and building a better future, providing chefs with the tools to innovate and lead in a dynamic industry,” said Ragnar Fridriksson, Worldchefs Managing Director. “Access to key consumer insights, coupled with skills training and education, is key to this process. The Future Menus 2024 report is an incredible resource for chefs aiming to future-proof their offerings and create meaningful impact, and we are proud to continue working with UFS to empower chefs everywhere with new information, resources, and opportunities.”
Shaping the Culinary Landscape
During the Worldchefs Congress 2024 in Singapore, Unilever Food Solutions introduced the Future Menus 2024 report with a breakout session, inviting attendees for an exclusive glimpse into the report’s findings. Garnering significant media attention, the session emphasized the importance of sustainability and innovation. Key themes included minimizing food waste, embracing nostalgia with a modern twist, and leveraging plant-based technologies to meet the growing demand for sustainable dining options.
Worldchefs invites chefs, educators, and culinary innovators to explore the Future Menus 2024 report and engage with key insights set to shape the future of the industry.
About Unilever Food Solutions
Unilever Food Solutions (UFS) is a business of chefs for chefs. Accounting for 20% of Unilever’s Foods Business Group, UFS operates in over 75 countries as a dedicated supplier to the food service industry. Drawing on the expertise of over 250 professional in-house chefs, UFS offers food service professionals high-quality products, industry inspiration and best-in-class services. Our highly regarded portfolio of key products and solutions features power brands like Knorr Professional and Hellmann’s that perform exceptionally well in the professional kitchen.
The UFS Positive Kitchens initiative helps to foster a positive culture in the professional kitchen by addressing the key challenges commonly encountered and providing tools, training and advice to promote well being. Our culinary training programmes provide chefs and food service professionals with best-in-class services and tools.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Worldchefs has announced a global partnership with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware, to support chefs worldwide in their demanding kitchens.
Worldchefs has partnered with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware.
The new partnership between Worldchefs and Ariane Fine Porcelain is set to enhance the culinary profession with high-quality, durable tableware, supporting chefs globally in their demanding environments.
Paris│3 July 2024 – The World Association of Chefs Societies (Worldchefs) is proud to announce a new partnership with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware. This collaboration underscores Ariane Fine Porcelain’s commitment to supporting the culinary arts and empowering chefs worldwide.
bringing excellence to the table
The partnership between Worldchefs and Ariane is grounded in a shared passion for supporting culinary excellence and fostering a thriving global culinary community. Together, they will provide educational content, engage with young chefs, and support culinary competitions and industry events like Worldchefs Congress, empowering the next generation of culinary leaders.
Worldchefs President, Thomas Gugler, expressed his enthusiasm for the partnership: “We are proud to partner with Ariane Fine Porcelain, a company that shares our commitment to excellence, sustainability, and the empowerment of chefs. This partnership enhances the tools available to our members and underscores our mission to foster a sustainable and thriving culinary community all around the world.”
Beyond Aesthetics: Functionality and Durability for Busy Kitchens
Established in 2014, Ariane Fine Porcelain has earned a reputation for its exquisite designs and dedication to quality. While aesthetics are important, the company understands the practical needs of chefs. Ariane’s porcelain tableware is meticulously crafted to withstand the demands of a busy kitchen environment.
Rigorous Firing Cycles: Plates are remarkably strong and chip-resistant, able to handle the heat of a bustling kitchen.
Optimal Serving Temperature: Food retains its ideal temperature, ensuring a flawless dining experience.
Effortless Food Presentation: The smooth, glazed surface allows for precise plating, showcasing culinary creations with ease.
Edge Chip Resistance: The core collections are renowned for their durability, making them a premium choice for even the most demanding chefs.
Green by design: A Commitment to Sustainability and Social Responsibility
Ariane Fine Porcelain goes beyond beautiful, functional tableware. They are committed to sustainable practices and social responsibility. Since opening their state-of-the-art factory in 2014, eco-conscious principles have been integral to their production process.
By choosing Ariane Fine Porcelain, chefs contribute to a company actively shaping a sustainable future for the culinary world.
Ariane Fine Porcelain is a leading manufacturer of high-quality porcelain tableware, renowned for its innovative design, technical expertise, and commitment to quality. Crafted by industry professionals for industry professionals, Ariane collections blend creativity, practicality, durability, and timeless elegance seamlessly. Suitable for all fine hospitality, catering, and food & beverage establishments, Ariane Fine Porcelain is dedicated to supporting the culinary arts and promoting sustainable practices.
Umberto Ceramics International Private Limited Sadoliya – Galteshwar Road, Off. N H 8, Galesara, Prantij, Gujarat 383205, India +91 70960 07100 info@umbertoceramics.com
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For media inquiries or more information about the partnership, please contact Olivia Ruszczyk at communications@worldchefs.org.
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